Curry Crab Noodles

Name: Curry Crab Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 Hairy crabs; A bundle Mung bean vermicelli; Some green pepper; Some celery; Some oil; 3 spoons Curry paste; Some Fine salt; Some Chicken Essence

by Niu Ma Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The curry is delicious and not easy to put on the plate. It is squishy and sticky. But its taste is really amazing, surprisingly amazing. I love all the dishes in curry, no matter whether the ingredients in it are flying in the sky or growing on the ground. As long as I have a relationship with curry, I will always give them face to our mouths one by one and let them make a home in my belly. Today’s delicacy is coffee crab powder. I think I am more greedy. I am afraid that I will romanticize the delicious and flavorful sauce. So I use my fans to absorb them one by one.
First, today’s curry crab noodles are drooling while writing the recipe, looking forward to going home to have the curry crab again. "

Ingredients

3 Hairy Crabs
A bundle Mung Bean Vermicelli
Some Green Pepper
Some Celery
Some Oil
3 spoons Curry Paste
Some Fine Salt
Some Chicken Essence

Curry Crab Noodles

1. Good coconut milk, milk, curry paste, hairy crabs, mung bean flour, green pepper, celery.

2. Add oil to the hot pot, turn the oil to low heat and put the garlic on the ginger slices.

3. Wash the hairy crabs, divide them into pieces, and turn them to a high heat.

4. Stir-fry until the hairy crabs change color and are slightly mature.

5. Then put the milk coconut milk into the pot.

6. Add appropriate amount of salt to taste.

7. Put the green pepper, celery, and mung bean powder into the pot.

8. Add an appropriate amount of curry paste, mix until it is evenly flavored, and then turn off the heat.

9. One serving of curry crab noodles is complete.

Tips:
When the hairy crabs are fried, there is no need to turn the pot at will, until the crab shells are red and fragrant, which is almost eight mature.